mycc

After visiting a friend residing at 'Sham Tseng', we were looking for dining options and Yue Kee was promptly suggested for it seemed like the local area highlight and 'Must Try' places to go to. We arrived just before the peak dining period at 6ish and we were able to get a table for 3 without a reservation, barely.

It was later did I realize that Yue Kee was featured in the Hong Kong Michelin Guide 2013, with a 'Bib Gourmand' where it was categorized as 'Inspectors' favourite for good value'. Apparently over 40,000 geese are needed each year to satisfy demand to this second-generation family business, which started opening doors for business in 1958. The geese were being sourced from 8 different farms in Mainland China and if contentment is indicated by the amount of noise generated within the restaurant, then the customers sure showed much appreciation for these roast birds.

Roast Goose



When the dish was plated and served to our table, the glisten atop the roast goose skin was tantalizing to say the least. It flashed a 'Eat Me' shout-out to the three hungry diners at the table. The skin of the goose was thin and crisp. Surprisingly, there was only a thin layer of fat underneath the skin, which certainly delighted the healthy-conscious us and this was certainly a large appealing factor. The thigh meat tasted more scrumptious than the breast portions which were slightly dry by our standards. We were more than willing to look past that for it simply looked too good to resist!


The home made plum sauce was everything to crave for. It had the right level of viscosity perfect balance of sweet and sour flavours to supplement the roast goose. It just worked beautifully in unison with the roast goose in terms of taste.




The mixed platter consisted of various items, such as cold jellyfish, intestines, goose wings and feet. The bittern marinade where the associated parts were soaked in was delicious and had the right level of salinity. Overall, each of the 5 appetizers were pleasing to our palate even though we were not particular fans to start with.


For those with an appetite for something fiery, this self-concocted chili sauce will not fail you.

After a hearty meal at Lau Sum Kee, we decided to utilize the 'Openrice' mobile app for any other worthy light bites in the vicinity of Sham Tsui Po and we decided to settle for a somewhat healthy supper. This place is supposedly famous for its soya bean products, so we decided to give all the signature products a go!

Panfried Yong Tau Foo (Stuffed beancurd)


This was one of the best renditions of this simple Hakka dish. Instead of the meat paste of fish and pork being stuffed into the beancurd, it was actually a thin layer plastered atop the soft beancurd. The meat paste was pan-fried to a crisp surface and it was perfectly done so without it being overcooked. The seasoning was appropriate, with just the right balance of savouriness.The beancurd also had a thin crisp layer wrapping the soft inside. There were several sauces (sweet chili, sweet sauce and chili sauce) that were available at the table to go along with the dishes but even on its own, the stuffed beancurd was well balanced in texture and flavour.

With an old aunt standing at the front of the shop preparing and cooking, the stuffed beancurd cannot get any fresher!

'Gai Daan Jai' which literally translates to 'little eggs' in Cantonese is a common local snack found easily along the streets of Hong Kong. Having read and heard some good reviews about the two 'Gai Daan Jai' stalls in Hung Hom, we made a deliberate trip down to pit them for a showdown!

Following our recent write-up on Lau Sum Kee Noodle, we visited another noodle shop recommended in the Hong Kong Michelin Guide 2013. With expectations running high, were we poised for a disappointment or was it yet another gem find?

Shrimp Roe Noodles (虾子面)

This was one of the finest shrimp roe noodles tried yet. The noodles were al dente, having been cooked perfectly. It retained a slight tautness within the egg noodles and did not taste as starchy compared to Lau Sum Kee. The shrimp roe was generous in serving but it was also a tad pricier. The dried shrimp roe had a beautiful vermilion colour, with a slight tan shade. It had an addictive salty-umami taste and before long, the plate was emptied by two hungry diners.

Always in the appetite for some authentic local Hong Kong food, a check through the Hong Kong Michelin 2013 food guide brought us to the vicinity of Sham Tsui Po. With two outlets just around the corner of each other, we decided to visit the one located on Fuk Wing Street as listed in the Michelin Guide.

Lau Sum Kee is currently run by the third generation of the family and the signature dishes like in the bamboo pressed noodles and the freshly made wontons. With a reputation to uphold, we ordered their few recommended dishes.

Red fermented beancurd flavoured pork knuckle (南乳猪手) - $35/6 pieces

If you are a fan of red fermented beancurd, you would be drawn to the fragrance of this dish. Unlike most dishes, the flavour was subtle and succinct. On the downside, the pork knuckle felt that it could do with a longer braising time, for it was not as mushy, melt in your mouth as expected. The flesh tasted a tad too stiff. It was being offered in two sizes, small at 6 pieces ($35) and large at 8 pieces ($45).

Walking into the marketplace located at the basement level of Hysan Place (Causeway Bay) was a 'fragrant' experience. Yes, you read me right there. Expect to be whisked by the aroma of freshly baked pastries as you venture deeper into the supermarket and it will not be long before you notice a queue, all for the much anticipated signature croissant.

Oh, and of course, plenty of interesting banners and billboards!



Quite frankly, I was surprised that they kept track of how many croissants they bake, but anyhow that was beside the point. Do note that each customer is limited to 9 croissants only! After titillating the sense of smell, it is about time to get those tastebuds to do the judging!


(A.O.C) Almond Croissant


Right..what exactly did those initials A.O.C represent? It stood for appelllation d'origine controlee, which is the French certification granted to certain French geographical indications for wines, cheeses, butters and other agricultural products.With a rigorous set of clearly defined standards, premium A.O.C graded quality butter was used in the making of the croissants, which explained the richness of the butter flavour. It was crisp to the bite and will almost certainly leave your eating trails behind with those buttery flakes.

Personally, I favoured the almond croissant more than the original, with the former having a slight tinge of sweetness, enough to please one's palate and not overly saccharine causing satiation to one's appetite. We particularly enjoyed the light crisp surface of the croissant which had a beautiful toast coat and the fluffy insides filled with pockets of air. The texture is further enhanced with the well baked almond flakes which offered an added crunch. Most importantly, the flavours were well balanced between the mild salinity from the butter and the sweetness owed to the glaze coating over the almond flakes.

Certainly one of the top-rated croissants tried in Hong Kong thus far.


Original Croissant

The original croissant was similar to its almond counterpart and a perfect snack enjoyed even on its own.